And so I continue my adventures with my new ice cream maker and onto a flavour combo I’ve always wanted to try- lavender and honey. I don’t know what it is that I love about using lavender in cooking and baking. Perhaps it appeals to a quaintly old fashioned part of me, that veers just a little bit towards what the swedes call ‘lillgammal’- little old or old before your time. Perhaps this recipe is just a big homage to the little old lady in me, blue-rinsed and swathed in flouncy scarfs, reeking of lavender EDT.
Yes, lavender is very floral and sweet, so perhaps this is not a recipe that will appeal to everyone. But I absolutely love it. I have to admit, I’m still coming to terms with my ice cream machine, but have had some expert advice from the good people at St George’s Gelato, so I will trying some new techniques soon. In the meantime, here’s the recipe for this floral classic- my lady in lavender.
Honey and Lavender Ice Cream
You will need:
3 egg yolks
75g caster sugar
225ml semi skimmed milk
225ml double cream
3 tbsp fresh or dried lavender blossoms, stems removed
1. Beat the yolks and the sugar in a small bowl.
2. Heat the milk until almost boiling and then pour onto the egg mixture, whisking all the while. Add the lavender.
3. Place the bowl on top of a pan of simmering water over a low heat, stirring constantly as the mixture begins to thicken. When it coats the back of a wooden spoon, it’s ready.
4. Remove from the heat and leave until completely cooled. Stir in the cream and the honey and pour into the ice cream machine.
5. Leave to work its magic for about 20-30 min, until it begins to thicken and come away from the sides. Freeze for a few hours until it reaches the desired consistency.